Chicken Marsala is a classic dish that’s simple yet full of great flavors. It features tender chicken breasts cooked in a rich Marsala wine sauce with mushrooms, creating a perfect balance of savory and slightly sweet. The sauce’s silky texture and the juicy chicken make every bite a real treat.
I love making Chicken Marsala because it feels special enough for guests but comes together quickly on a weeknight. One tip I always follow is to use good-quality Marsala wine—it really makes a difference in the taste. Plus, the mushrooms add this wonderful earthiness that pairs perfectly with the sauce.
My favorite way to serve it is over a bed of creamy mashed potatoes or buttered pasta to soak up all that delicious sauce. It’s a comforting meal that I enjoy anytime, whether it’s a family dinner or a casual get-together with friends. Chicken Marsala is one of those dishes that always warms people’s hearts—and stomachs!
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken thin helps it cook evenly and stay tender. If you prefer, you can use chicken thighs for a juicier option, but adjust cooking time.
Marsala wine: This is the star ingredient for the sauce. Look for dry Marsala to keep the flavor balanced. If you can’t find it, dry sherry or a sweet white wine mixed with a little vinegar works well.
Mushrooms: Cremini mushrooms have a nice earthiness and texture. Button mushrooms work too. Feel free to mix varieties for added flavor.
Butter and olive oil: Using both helps brown the chicken nicely and enrich the sauce. For a lighter option, use just olive oil or substitute butter with a dairy-free alternative.
How Do I Make a Smooth, Flavorful Marsala Sauce?
The sauce brings the whole dish together, so here’s how to get it right:
- After cooking chicken, keep the browned bits in the pan — they add great flavor.
- Sauté mushrooms until they release their juices and turn golden. This builds depth.
- Add garlic last to avoid burning; it only needs about 30 seconds.
- Pour in Marsala wine and chicken broth, then scrape the pan’s base to mix those tasty bits into the sauce.
- Simmer to reduce the liquid by half so the flavors intensify and sauce thickens slightly.
- For creaminess, stir in heavy cream at the end, but it’s optional.
Being patient during reduction makes all the difference. Don’t rush this step for a rich, balanced sauce that clings perfectly to the chicken.
Equipment You’ll Need
- Large skillet – I prefer a wide skillet to brown the chicken evenly and cook the mushrooms comfortably.
- Meat mallet or rolling pin – useful for pounding the chicken to an even 1/2 inch thickness.
- Shallow dish or plate – for dredging the chicken in flour smoothly.
- Wooden spoon or spatula – for scraping up browned bits and stirring the sauce.
- Measuring cups and spoons – to keep your ingredients accurate.
- Knife and cutting board – for slicing mushrooms and chopping parsley or sun-dried tomatoes.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor, especially if you prefer dark meat.
- Add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for a tangy twist.
- Include sautéed shallots or onions with the mushrooms for extra depth.
- Stir in chopped sun-dried tomatoes or olives for a Mediterranean flavor boost.
How to Make Chicken Marsala
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons heavy cream (optional, for a richer sauce)
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: sun-dried tomatoes, chopped (for added flavor)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of cooking. Total, it’s around 35 minutes from start to finish. It’s quick enough for a weeknight dinner but tastes special enough for guests.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pound the chicken breasts gently until they’re about ½ inch thick. Season both sides with salt and pepper. Then, dredge the chicken in flour, shaking off any extra.
2. Cook the Chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot. Add the chicken and cook for about 4-5 minutes on each side, until golden and cooked through. Remove the chicken and keep warm.
3. Make the Sauce:
In the same pan, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook until they become golden and release their moisture, about 5-7 minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to loosen any flavorful bits. Let the sauce boil and reduce by half, about 5-7 minutes.
If you like, stir in the heavy cream for a richer sauce and cook for another 1-2 minutes. You can also add chopped sun-dried tomatoes now for a tasty twist.
4. Finish the Dish:
Return the chicken to the pan and spoon the sauce and mushrooms over the top. Let everything heat through for 2 more minutes.
Sprinkle with fresh parsley before serving.
Serving Suggestion:
Serve warm over mashed potatoes, polenta, or pasta to enjoy every drop of the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before you start. Thaw it safely in the fridge overnight or use the cold water method. Pat it dry well to ensure it browns nicely.
What Can I Substitute for Marsala Wine?
If you don’t have Marsala, dry sherry is a great alternative. You can also use a mix of white wine with a splash of balsamic vinegar or grape juice for a touch of sweetness.
Can I Make Chicken Marsala Ahead of Time?
Absolutely! Prepare the sauce and chicken, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm them on the stove over low heat or in the microwave, stirring occasionally for even heating.